The menu is prepared by Armando V.
8 - 30 persons
7 servings
Member since 2018
Foreword
New flavours from the heart of Mexico, corn is the most essential ingredient in Mexican gastronomy and now with new ideas and fresh inspiration after my last trip back home. Im making dishes from my memories and new experiences.
1
Forret
Tarasca soup: Slow cooked beans, ancho chilli, veg bouillon, avoado, queso fresco, creme fraiche.
2
Forret
Tostada: Fresh tun, chilli serrano emulsion, avocado, peanuts, crispy leeks, coriander.
3
Forret
Quesadilla: Corn tortilla, queso Oaxaca, chicken tinga, green salsa tatemada.
4
Forret
Mini Tlayuda: Tenderloin beef, chorizo, black beans, queso Oaxaca, chilli morita salsa, avocado.
5
Forret
Octopus & shrimps: Lots of garlic, butter, chilli guajillo paste, lime, Mexican baguette (bolillo).
6
Main course
Mole negro: Poussin chicken, plantain, rice.
7
Dessert
Chocolate & cardamon ice cream: Financier cake, chocolate nibs, chocolate foam.
Chef's Choices
The chef offers the following additional options, which can be added to your request.
Practical
- The chef arrives at the agreed address 1 hour before mealtime unless otherwise agreed.
- We will only charge your card 14 days before the dinner.
- In case of cancellation, your refund will be determined based on our cancellation policy.
- Oven
- Refrigerator and freezer
- Microwave
- Pander
- Gry